Grease baking sheet. In sauce pan melt butter in boiling water: add flour and salt at once, stir vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat: cool slightly. Add eggs, one at a time, beating after each addition, about 1 to 2 minutes or until smooth. Drop batter by heaping tablespoon 3 inches apart onto greased baking sheet. Bake at 400°F about 30 min. or until golden brown and puffy. Remove from the oven and split, removing any soft dough. Cool on wire rack. Fill with unsweetened whipped cream and Cloudberry (bakeapple) or Lingonberry (partridgeberry) spread.